HUMN NTR 310 Notes
HUMN NTR 310
September 19, 2007

Definition on page 3 is very long.  Only important part is, “health and diseases.” 

Nutrients come from food.  They are a natural product.  (If they’re synthesized in a lab, they’re still copies of natural products.) 

Starch is a branched glucose

Carbohydrates, fats, and proteins are the three main nutrients. 

*Essential nutrient:  Must be consumed to maintain health

#2 cause of death is poor diet/physical inactivity

Page 8:  poor diet and sedentary lifestyle are risk factors in many chronic diseases

Top three US killers:  1.  Heart disease  2.  Cancer  3. Cerebrovascular disease

Nutrients: 
    Water (most important) 
    Carbohydrates
    Lipids (fats & oils) 
    Proteins
    Vitamins
    Minerals

Carbohydrates:  #1 function is be a source of energy

Glucose is the most common example

    Starch is a branched glucose

[I was falling asleep here] is the basic unit of lipids

“Fat is fatter” 

Cis                Trans

-C=C-                    H
  |    |                     |
  H  H                     -C=C-
                              |
                              H

Basic unit of protein is the amino acid

Proteins have Carbon, Hydrogen, Oxygen AND Nitrogen.  (Only proteins have nitrogen)

Amino acid:
R
 |
Calpha    O-H
      / \ /
H-N  C
    |    ||
   H   O

R is a side group that makes each amino acid unique


Glossary Terms:  Chapter 1
The definitions of these terms can be found in the margins on the chapter or in the glossary in the back of the textbook.

Fiber:  Substances in plants that are not broken down by digestive processes of the stomach or small intestine.  Thse add bulk to feces.  Fiber, naturally found in foods is called dietary fiber
Fatty acid:  Major part of most lipids, composed of a chain of carbons flanked by hudrogen with an acid group
Triglyceride:  The major form of lipids in the body and in food.  It is composedof three faty acids bonded to glycerol, an alcohol
Enzyme:  A compound that speeds the rate of a chemical process but is not altered by that process.  Almost all enzymes are proteins
Amino acid:  The building block for proteins containing a central carbon atom with a nitrogen atom and other atoms attached
Organic:  Any substanc ethat contains carbon atoms bonded to hydrogen atoms in the chemical structure
Inorganic:  Any substance lacking carbon atoms bonded to hydrogen atoms in the chemical structure
Solvent:  A liquid substance that other substances dissolve in
Metabolism:  Chemical processes in the body that provide energy in useful forms and sustain vital activites
Genes:  The hereditary material on chromosomes that makes up DNA.  Genes provide the blueprint for the production of cell proteins.  The nucleus of the cell contains about 30,000 genes.  
DNA:  The site of hereditary information in cells; DNA directs the synthesis of cell proteins
Alcohol:  Ethyl alcohol, or ethanol
Compound:  A group of different types of atoms bonded together in definite proportion.  Not al chemical compounds exist as molecules.  Som compounds are made up of ions attracted to each other
Ion:  An atome with an unequal number of electrons and protons.  Negative ions have more electrons than protons.  Positive ions have more protons than electrons
Digestibility:  The proportion of food substances eaten that can be broken down into individual nutrients in the intestinal tract for absorption into the body
RDAs:  Recommended dietary allowances:  recommended intakes of nutrients that are sufficient to most the needs of almost all individuals (97%) of similar age and gender.  These are established by the Food and Nutrition Board of the National Academy of Sciences
Salt:  Generally refers to a compounds of sodium and chlorine in a 40:60 ratio
Hypotheses:  A temtative explanation by scientists to explain a phenomena
Experiments:  A test made to examine the validity of a hypothesis
Theory:  An explanation for a phenomena that has numerous lines of evidence to support it
Ulcer:  Erosion of the tissue lining, usually in the stomach (gastric) or the upper small intestine (duodenal) .  These are generally referred to as peptic ulcers
Epidemiology:  The distribution and determinants of diseases in human populations
Infectious disease:  Any disease caused by an invasion of the body by microorganisms such as bacteria, fungi or viruses
Case-control study:  Studies in which individuals who have the condition in question, such as lung cancer, are compared with individuals who do not have the problem
Double-blinded study:  An experiment in which neither the participants nor the researchers are aware of each participant’s assignment or the outcome of the study until it is completed.  An independent third party holds the code and the data until the study has been completed
Control group:  Participants in an experiment who are not given the treatment being tested
Placebo:  A fake medicine used to disguise the roles of participants in an experiment; if fake surgery is performed, it is called a sham operation
Peer-reviewed journal:  A journal that publishes research only after two or three scientists who were not part of the study agree the study was conducted well and the results are fairly represented.  Thus the research has been approved by the peers of the research team
Megadose:  Intake of a nutrient far beyond estimates of needs to prevent a deficiency, or what would be found in a balanced diet, two to ten times human needs is a starting point of such a dosage
Registered Dietitian:  A person who has completed a baccalaureate degree program aproved by the American Dietetic Association, performed at least 900 hours of supervised professional practice, and passed a registration examination

Notes from September 21, 2007

Vitamins and minerals are micronutrients

Vita = life
Amine:  Nitrogen group (later learned not always present)

Two groups of vitamins:  Fat soluble, water soluble

Two groups of minerals:  
Major minerals (need >= 100 mg/day)
Minor minerals (need < 100 mg/day)

Statements on supplements have to be true, but can be vague

As of June 22, 2007:  Supplement rule:
Dietary supplements must be produced in a quality manner, must not contain contaminants or impurities, must be accurately labeled.  

There are a bunch of calculations in the notes we’ll need to know. 

September 24, 2007

Variety of foods good

Balanced nutrition

Moderate amounts

Nutrient density vs Energy Density

ABCDEs

Anthropometric:  BP, other things you can measure

Biochemical:  Lab results

Clinical: Observed

Dietary Information

Economic status


My pyramid:  30 minutes of activity most days of the week
Prevent weight gain:  60 minutes/week
Lose weight:  60-90 minutes/week


1.  Name the chronic diseases associated with poor nutritional habits.
Coronary heart disease, cancer, CVA, diabetes, Alzheimer's disease, kidney disease

2.  Name the classes of nutrients and their primary functions.
Carbohydrates:  Provide energy
Lipids:  Provide energy, promote growth and development, regulate body processes
Proteins:  Provide energy, promote growth and development, regulate body processes
Vitamins:  Promote growth and development, regulate body processes
Minerals:  Promote growth and development, regulate body processes
Water:  Promote growth and development, regulate body processes

3.  What are the fuel (energy or calorie) values used for a gram of carbohydrate, fat, protein, and alcohol? 
Carbohydrate:  4 kcal/g
Fat:  9 kcal/g
Protein:  4 kcal/g
Alcohol:  7 kcal/g

4.  Calculate the total calories in a food based on these energy values.
Honey Nut Special K Bar
Carb 16 g
Fat 2 g
Protein 2 g

16 X 4 = 64
2 X 9 = 18
2 X 4 = 8

64 + 18 + 8 = 90

5.  What types of experimental approaches or studies are used to test nutrition research hypotheses?
Case control study:  Studies in which individuals who have the condition in question, sch as lung cancer, are compared with individuals who do not have the conditions
Animal model:  Study of disease in laboratory animals that duplicates human disease.  This can be used to understand more about human disease
Double-blind study:  An experiment in which neither the participants nor the researchers are aware of each participant's assignment, (test or placebo,) or the outcome of the study until it is completed.  An independent third party holds the code and the data until the study has been completed. 

6.  What type of study is used to generate hypotheses in nutritional science?
Observation of a natural phenomena. 

7.  Who are the nutrition experts?
Physicians and registered dieticians

8.  Which diseases are known to affected by both nutrition and genetics
Cardiovascular disease, hypertension, obesity, diabetes, cancer, osteoporosis





Food is called a bolus
Digestion begins in the mouth
Once food exits the stomach it is called, "chyme" 
Gastro-esophegeal reflux disease is pre-cancerous
Stomach secretes intrinsic factor which allows absorption of B12.  Less secretion with age. 
High-protein diet slows gastric emptying.